Matcha is what I used to make the marbled part of this bundt cake green. Matcha is a fine powdered green tea used in Japanese tea ceremonies or, in this case used to help me celebrate an Irish Holiday. (Happy St. Pat’s everyone!) Makes sense to me. I mean it is green. I’ve actually been wanting to try this unusual ingredient ever since I saw this matcha loaf cake on Fresh From the Oven’s website. The color was so beautiful and I had never seen anything like it. So, it went straight on my “to try” list. You can check out her recipe here or the one I used below.
First, I greased a 10-cup Bundt Pan
. (But, based on the amount of batter I had, I really needed a 12-cup. I’ll tell you why in a minute.)
After greasing with Crisco, I dusted it with cocoa. Using cocoa instead of flour helps to keep white specks from showing up on chocolate cakes when you remove them from the pan. You can also probably get away with Pam if you have a regular Bundt pan. However, this pan has so many grooves, the first time I made it, the cake just stuck to the sides. I was forced to dump it in a bowl and spoon feed myself chunks of cake. I know… terrible. Terribly good!
Below is the matcha I used. I found it at Whole Foods. YAY! I don’t really know anything about matcha
, so I am assuming it’s okay. The cake tasted great, so it’s good enough for me. But, if any matcha experts are out there, feel free to give me the lo-down.
Here it is next to the cocoa I used. It was Hershey’s Special Dark cocoa and it was yummy.
Follow the recipe below to create the two batters and then drop alternating spoonfuls into the bundt pan.
And if you want it to look more “marbled,” then take a knife and gently run it through the batter in a swirling motion. Just once or twice should be good enough.
Pretty! Now, take a good look at the above picture. I filled the pan with a little too much of the batter because it overflowed from the pan and then sank a little. Okay, it fell! Boo Hoo! So either use a 12-cup Bundt or use some of the batter and make a batch of cupcakes.
I managed to salvage it enough to get some pictures though.
The cake was really, really good. It was dense and moist. It’s especially good still warm. So good, that it didn’t even need frosting.
Chocolate Matcha Bundt Cake
Ingredients
Chocolate Mixture
Matcha mixture
///////////
Instructions
Also, here’s a bunch of Bundt pans and my favorite Bundt Classics Cookbook
.
And here’s some other brands of matcha.
Long overdue to comment on this recipe .. I first made it for my daughters 7th birthday party. I made a Rapunzel tower out of donuts and needed a lush green foliage at the bottom of the tower. I stumbled upon this recipe. I knew recipes from Bakerella have always been fabulous and I like to test the waters with party guests anyway. I knew the kids may not like the matcha, but the adults raved over it! I didn’t even have any to take home because I shared the love with other mamas. .
Success! This cake is divine. My birthday was yesterday so I have this cake in the oven right now! I’ve always favored marble cakes as a child and this one has a nice classy spin on the childhood fav. Thank you!!!! ???
I also had similar experience with the liquid part of the batter, I think I may separate the butter mixture first next time then alternate milk as four, OR I may even add 2 cups of flour to the batter and just mix the matcha/cocoa with 1/2 cup of flour each.
I *highly* recommend this cake. Made this yesterday for a birthday today. Smelled fabulous and tasted wonderful!!! As noted in prior comment…the milk did make butter/sugar mix separate. I resolved it by putting in blender till it became a smooth consistency. For equal dividing of liquid, I went 1 cup at a time into the two dry mixes. I also live at high altitude so I adjusted the temperature to 350 for about 55-60 min in a stoneware bundt pan. Cooled and coated outside with vanilla simple syrup to moisten a bit. I used an old fashioned boiled frosting recipe (Ermine Icing – with 3/4 cup sugar not 1). Thank you for posting recipe – its a keeper!
I made this and it was OK. I cooked it for 60 mins and that ended up being slightly dry. I think if I had pulled it out at 50-52 min it would have been better. The flavors ended up sort of blending together and it just didn’t quite take on the properties I would have liked. I used 3 tbsp of Matcha and honestly I could have probably used more. I kind of think that using a dark cocoa might have turned out better, although I could be wrong. I used regular Baking Cocoa and that was just sort of boring. I’d give it a 6.5 out of 10 as I made it. Will give it another try. Overall the recipe is good and I like the idea.
I also made an orange glaze to put over top of the bundt cake and that was a fairly good choice although didn’t quite balance out with the weaker flavors of the rest of the cake.
I just tried this recipe as cupcakes. They are AWESOME!!!!!!! The ONLY thing that I did differently was I used 1 cup buttermilk and 3/4 cups of regular milk. DELICIOUS!!!!!!
Do you have a recommendation for time if I am going to use the mini bundt pans or a cake pan?
I tried this recipe last night with 2 loaf pans. The creamed mixture became soupy and curdled looking when I added the milk. I baked it anyway and when I tried it, the crumb was tight and heavy (like a pound cake). The flavor was great, but what did I do wrong? I really want mine to be moist and soft like yours. Please help.
Adding 1 3/4 cup milk to the creamed butter just makes the butter curdle and float to the top, even with room temperature ingredients. I even tried microwaving the milk first so it’s very slightly above room temp. Any suggestions on what to do? It’s hard to divide the resulting liquid in half because the bottom is milk and the top is the floating butter.
I made this yesterday and the same thing happened to me. So I threw it into my blender – it smoothed it out beautifully. I than added a cup at time alternating between dry mixes.